Rum Cake

1 box of Duncan Hines Butter Cake Mix
1 box of instant vanilla pudding mix.
1/2 cup cooking oil (I prefer Crisco)
1 cup water
4 eggs
1 tsp. rum extract

Mix all together in usual cake mixing procedure.  Bake at 350 degrees for 40-45 minutes or until done.  Turn out on cake plate with a rim and pour glaze over while hot.  Use a greased and floured pan for baking.  A bundt pan is nice.

Glaze:
1 stick of margarine, melted
1 cup sugar
1/3 cup water
1/2 tsp. rum extract

Stir all together until sugar is dissolved and simmer for 1 minute and pour over hot or warm cake.

Apple Torte

1/2 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 cups diced apples
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
2-1/2 cup flour
1 tsp. soda
3/4 cup milk

Sift dry ingredients then add to creamed sugar, margarine and eggs.  Alternate the flour and milk.  Fold in apples.  Pour batter in a greased 9x13 pan.

Topping:
1 cup coconut
1/3 cup butter
1/2 cup nuts, chopped
2/3 cup white sugar

Crumble together.  Mix and spread on the cake batter, then bake at 300 degrees for 1 hour.

HOLIDAY POKE CAKE

1 White cake mix
2 cups boiling water
1 pkg. (4 serving size) Jello - any red flavor
1 pkg. (4 serving size) Jello - lime flavor
1 can (16 oz.) vanilla frosting

Heat oven to 350 degrees.

Prepare, bake and cool cake mix as directed on package for 2 (9-inch) round cake layers.  Place cake layers, top sides up in 2 clean 9-inch round cake pans.  Pierce cake with large fork at 1/2-inch intervals.

Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until dissolved.  Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer.  Refrigerate 3 hours.

Dip 1 cake pan in warm water 10 seconds, unmold onto serving plate.  Spread with about 1/4 of the frosting.  Unmold second cake layer, carefully place on first layer.  Frost top and sides of cake with remaining frosting.

Refrigerate 1 hour or until ready to serve.  Decorate a desired.  Makes 12 servings.  Store leftover cake in refrigerator. 

LEMON/PINEAPPLE CAKE

1 Yellow cake mix
1 cup brown sugar
20 oz. crushed pineapple, with juice
2 small pkg. instant lemon pudding
3 cups milk
12 oz. Cool Whip
coconut

1 - Bake cake.
2 - Boil pineapple and sugar.  Pour over warm cake.
3 - Combine pudding mix and milk.  Cook as directed.  Spread on cake.
4 - Top with Cool Whip and coconut.

UPSIDE DOWN CAKE

Now is this a Grandma recipe or what??  Any interpretations?

3 Tbsp. butter
1/2 cup brown sugar
cherries
pineapple

My interpretation would be to make a yellow cake.  Before pouring batter in prepared pan, lay pineapple rings with cherries in the middle on the bottom of the pan.  Melt the butter and stir in brown sugar.  Pour this over the pineapples and cherries.  Pour batter carefully into pan and bake according to the cake directions.  After cake is done, allow to rest 10 minutes then invert on platter.

POTATO CHOCOLATE CAKE

I cup butter
1-1/4 cups sugar
4 squares unsweetened chocolate
1 cup mashed potatoes
4 eggs
1/2 cup milk
2 cups cake flour
3/4 tsp. salt
1-1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 cup walnuts

Preheat oven to 350 degrees.  Cream together butter, sugar, melted chocolate, mashed potatoes and eggs.  Add milk, flour, salt, baking powder, salt and spice.  Beat well.

Add nuts and mix.  Pour into greased and floured layer or loaf pans.  Bake at 350 degrees about 45 minutes.

LOW FAT CHEESECAKE WITH NUT CRUST

CRUST:

1/4 cup brown sugar
1 cube margarine
1 cup flour
1/2 cup (or more) finely chopped nuts

Blend brown sugar, margarine and flour together.  Add nuts.  Put on a cookie sheet and bake 15 minutes at 350 degrees.  Cool and crumble.  Pat 2/3 into large pie pan.  Reserve 1/3 for top of cake.

CHEESECAKE:

1-8oz. cream cheese (low fat)
1/ cup powdered sugar

Blend together and add:

1 tsp. vanilla
1/4 tsp. almond extract

Fold into 1 large Cool Whip (low fat)

Spread over crust and top with remaining crumbs.  Refrigerate for at least 2 hours or more.

CARAMEL FROSTING

1/2 cup butter, melted
1 cup brown sugar
1/4 cup white syrup

Melt butter.  Stir in brown sugar and white syrup.  Cook and stir until bubbly.  Remove from heat and add :

1/4 cup milk

Beat until smooth.  Beat hot mixture into:

3-1/2 cups powdered sugar
1 tsp. vanilla

BUTTERSCOTCH FROSTING

1 cup brown sugar, packed
2 Tbsp. butter
1/4 cup milk
1 tsp. light corn syrup

Cook (in saucepan) until mixture forms a hard ball in cold water (stir constantly).

Combine in mixer:
1/4 cup butter flavored Crisco
1/4 tsp. salt
2 cups sifted powdered sugar.

Blend.  Add 3 Tbsp. hot milk.

Gradually add (hot) brown sugar mixture to mixer and stir until thick and smooth.  Add 1 tsp. vanilla.  This makes enough icing to cover a 10x10x2-inch cake.

PINA COLADA CAKE

1 yellow cake mix (prepare as per directions)
Bake in large cake pan (17x11 or 2 smaller pans to equal the size).  Should be thinner than usual after cake is baked.  Poke holes in it (with fork).  Pour over cake:

2/3 cup Pina Cola Mix (comes in a bottle or 2 pkgs. dry - mix in scant 1/2 cup water to make 2/3 cup)
1 can Eagle brand milk

Spread over warm cake. 

1 large can crushed pineapple, drain thoroughly (squeeze dry)

Spread pineapple over cake.  Top with 12 oz. (defrosted) Cool Whip.  Sprinkle coconut over all.  Refrigerate.  Keeps days.

TEXAS SHEET CAKE

In a quart sauce pan, bring to boil:
1 stick margarine
1/2 cup oil
1/2 cup buttermilk
1 cup water
4 Tbsp. cocoa

Cool and set aside.

Sift together:
2 cups flour
1/2 tsp. salt
2 cups sugar
1/ tsp. soda
1 tsp. cinnamon
3/4 tsp. baking powder

Add 3 eggs and 1 tsp. vanilla to the cooled above mixture.

Alternate with dry ingredients.  Mix well.  Batter will be very thin)  Pour into well greased 16x12 jelly-roll pan.  Bake 20 to 25 minutes.  Don't over bake.  Frost while still hot.

FROSTING:
1 stick margarine, soften
6-7 Tbsp. canned milk
4 Tbsp. cocoa
1 tsp. vanilla
1 box powdered sugar
1 cup nuts, chopped (mix with frosting)

Mix all ingredients together and spread on hot cake.

APPLE CAKE

2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking powder

Combine above dry ingredients together.

2 1/2 cups grated apple

1 cup sugar
1/2 cup margarine
2 eggs
1 cup chopped walnuts
1 cup raisins

Cream sugar and margarine.  Add eggs and beat until fluffy.  Add flour mixture alternately with apple (do not over beat).  Fold in nuts and raisins.

Place in greased 5-1/4 X 2-3/4  inch loaf pan.

Bake at 350 degrees for 1-1/2 hours.

GERMAN CHOCOLATE CAKE FROSTING

1-6 oz can evaporated milk
2/3 cup sugar
1/4 cup butter
1 beaten large egg
dash of salt
1 tsp. vanilla
1 1/3 cup coconut
1/2 cup chopped pecans

Come first 4 ingredients over medium low heat until thickens and becomes bubbly, stirring continually.  Cool.  Add the rest of the ingredients.

LEMON CINNAMON CAKE

1 pkg. lemon cake mix
1 pkg. lemon instant pudding
3/4 cup oil
3/4 cup water
4 eggs
1 tsp. vanilla

Mix 5 minutes (medium)

Melt 1 cube margarine   (take 3 Tbsp. and put in 2 cup bowl)

Add to remaining margarine:
2 tsp. cinnamon
1/2 cup sugar
1/2 cup nuts (chopped)

Spray (well) with Pam a bundt pan.  Coat with flour.  Put 1/3 cinnamon mixture in bottom of pan, splash up sides.  Add 1/3 batter.
Add 1/3 cinnamon mixture.
Add 1/3 batter.
Add 1/3 cinnamon mixture.
Add remaining batter.

Bake at 350 degrees for 45 minutes.

Frost with lemon glaze while warm:
Use remaining margarine
3 Tbsp. lemon juice
powdered sugar

CARROT CAKE

 (Using 1-1/2 portions)

2 1/4 cups oil
3 cups sugar

Blend together and add the yolks of 5 eggs (save whites, beat stiffly and add last.)
Add:
4 1/2 cups grated carrots
3 cups flour
4 1/2 tsp. cinnamon
3 tsp. soda
1 1/2 tsp. salt

Add all to the flour and beat mixture well and add beaten egg whites.  Bake in 3 small or two medium pans lined with waxed paper, at 350 degrees until done.

Carrot Cake Icing
2 cups confectioners powdered sugar
1-8 oz package Philadelphia Cream cheese
2 tsp. vanilla
1 cup chopped pecans

Mix together and spread on cake.

LEMON CAKE PIE

First Part
3 egg whites (put egg yolks into bowl that holds 2 cups)
1/2 cup sugar

Beat whites till stiff but not dry. Then add sugar gradually.  Beat until mixture stands up in peaks when egg beater is raised, then set aside.

Second Part
Into large bowl put:
1 cup granulated sugar
1/2 cup flour
1/4 tsp. salt

Into this grate the rind of one lemon.

Into the egg yolks, beaten well, pour:
1 1/2 cups milk
2 Tbsp. melted butter or margarine
Juice of 2 lemons

Pour these liquids into flour and sugar mixture.  Beat until smooth with egg beater and then fold the beaten egg whites and sugar into this.  Fold over and over until well mixed but do not beat with beater, just fold.  Pour into buttered baking dish and set dish in pan with one inch of boiling water in it.  Place in oven at moderate heat 325 degrees and bake for 45 minutes to one hour. 

Serve warm or cold.  If served warm do not try to turn out of dish but serve directly from it.  If cold you can turn out on serving dish and garnish with whipped cream, cherries or any way you like.